Lemon Chicken and Spinach Egg Drop Soup

Ingredients

• •1 lb chicken thighs, thinly sliced
• •3 cups baby spinach
• •3 eggs, beaten
• •2 lemons, juiced
• •4 cups chicken broth (gluten-free)
• •1 tbsp butter
• •1/2 tsp smoked paprika

Directions

1. 1Melt butter in a pot over medium-high heat.
2. 2Add chicken slices and cook through, about 6 minutes.
3. 3Pour in chicken broth and bring to a rolling boil.
4. 4Slowly drizzle beaten eggs into broth while stirring constantly.
5. 5Stir in spinach and lemon juice, cook 2 minutes.
6. 6Season with smoked paprika, salt, and pepper then serve hot.

💡 Pour beaten egg slowly into gently simmering lemon broth for defined ribbons; boiling vigorously turns the egg into tiny tough curds.

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